This is by far the most labor intensive and complicated recipe I have ever made.

But I wanted to try!

I needed to try.

It was me vs. recipe.

I think the recipe won… at least, in the appearance department!


Its supposed to look like this. Click on the video to watch… they make it look so easy!!

(Link goes to Cooks Illustrated website.  I signed up for a free trial and stumbled upon this recipe… I think if you signed up you would find some amazing recipes as well!  I am not sure you can view picture without doing that… so sign up for the sake of all that is good! P.S.  They dont know me, I am just a huge fan of them.  Almost stalker status.)

Its gorgeous!!  Ugh.  Mine sooooooo did not look like that… it just never got the height it should have.

I think it tasted pretty amazing though!

Here is the recipe, followed as closely as I could, from Cooks Illustrated.

Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake

Prep Time 50 mins
Cook Time 20 mins
cooling 2 hrs
Total Time 1 hr 10 mins
This is by far the most labor intensive and complicated recipe I have ever made.


Bottom Layer

  • 6 tablespoons unsalted butter cut into six pieces
  • 7 ounces bittersweet chocolate chopped fine
  • 3/4 teaspoon instant espresso powder I used a strong dark coffee
  • 1 1/2 teaspoons vanilla extract
  • 4 large eggs separated
  • 1/3 cup packed light brown sugar

Middle Layer

  • 2 tablespoons cocoa powder
  • 5 tablespoons hot water
  • 7 ounces bittersweet chocolate chopped fine
  • 1 1/2 cups cold heavy cream
  • 1 tablespoon sugar
  • pinch salt

Top Layer

  • 3/4 teaspoon powdered gelatin
  • 1 tablespoon water
  • 6 ounces white chocolate chips
  • 1 1/2 cups cold heavy cream


  • You will need a springform pan with 3 inch sides. I added that you can use a hand held mixer in most of the directions, simply because I do not have a stand mixer, but I do believe it is part of the reason I didn't get the height I wanted. If you use a handheld mixer, I would try doubling the recommend mixing times.

Bottom Layer

  • To begin, heat oven to 325 degrees. Butter interior of pan.
  • Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water. Stir occasionally until smooth. Remove from heat and cool for about five minutes. Get your egg yolks and vanilla, and whisk them in until incorporated.
  • With a hand held mixer or stand mixer, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through.
  • With a whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Now get a rubber spatula and fold in remaining egg whites until no white streaks remain.
  • Gently pour batter into springform pan.
  • Bake until cake has risen, is firm around edges, and center has just set but is still soft,13 to 18 minutes.
  • Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.)
  • Do not remove cake from pan.

Middle Layer

  • Combine cocoa powder and hot water in small bowl; set aside.
  • Melt chopped chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth.
  • Remove from heat and cool slightly, 2 to 5 minutes.
  • Using a handheld mixer or a stand mixer with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
  • Whisk cocoa powder mixture into melted chocolate until smooth.
  • Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Gently fold in remaining whipped cream until no white streaks remain.
  • Spoon mousse into spring form pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.

Top Layer

  • In small bowl, sprinkle gelatin over water; set aside for at least 5 minutes.
  • Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly)
  • Using a hand help mixer with whisk attachment or stand mixer, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. I actually did this for about 2 minutes to get soft peaks.
  • Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. With rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain.
  • Gently pour white chocolate mousse into pan over middle layer. Return cake to refrigerator and chill until set, at least two hours.
  • To serve cake, run thin knife between cake and side of spring form pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

Did you make this recipe?

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Easy right?

Well, not so much.  But worth it!

This dessert really made me re-think the word decadent.  I have used it many times before, but never really understood its meaning!  One bite of this luscious dessert made groan outloud.  Its that smooth, that fine, that delicate in its complexity.

I thought I was going to swear off baking forever after attempting it, but now I just want to bake more!

And next time I try this, I think I will make it in individual portions… like mini round cakes… it could be so beautiful!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Are there any leftovers! I’d love of piece of it right now. Think you did an awesome job and your idea to make individual little ones is a great one!

  2. PS I know you’re worried about the height of the layers. Are you sure you used the right sized springform pan? I myself have an 8-inch and a 10-inch (but no 9-inch).

  3. I made this for Christmas dinner last year. LOL-mine did not look as pretty as theirs either, but the guests were very impressed by the looks and definitely by the taste. I will try it again-I think I need to get a better/deeper spring form pan though, maybe the one they recommend.;-)

  4. This cake is fantastic. I hbave made it before, and it is a winner. Bet it tasted good, even if it didn’t look exactly like the picture on cooks illustrated.

  5. Decadent is the perfect adjective! This looks amazing! I love the idea of mini ones! So elegant for a party! Congratulations–I think you mastered it!

  6. Amanda your creations never cease to amaze me. Including this! Looks so beautiful. And I can only imagine how it tastes. That last photo is exceptionally great. My father~in~love has shared some of his copies of that magazine…. I always think it’s fun to try something that’s “more than you would normally do”… as long as company isn’t coming! ha. Love this! Hope you are having an awesome start to your year Friend….

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